Provola and Provolone: what's the difference?

Provola and provolone are two excellent Italian cheese types made from stretched curd. Many believe they are the same, but in reality, there are differences that determine the two names. The first, as you can imagine, is the size of the cheese; provola is smaller, while provolone is larger. The second is in the flavor, which is typically much stronger in provolone. Finally, unlike provola, Provolone della Valpadana is protected by the DOP label. Discover with us the details of provola and provolone, their history, and some excellent recipes to enjoy this delicious cheese in the kitchen.

Provola and Provolone: The History of Two Delicious Cheeses

Provola is a stretched curd cheese, among the oldest in southern Italy. Its name derives from "prova," because originally a sample of the cheese was taken from the vat to check its stretchability. According to other sources, the name comes from the term "Pruvatura" or "Pruvula," which referred to a piece of cheese that was tasted by the faithful during the procession to the Monastery of San Lorenzo in Capua, in the province of Caserta.

Its regions of origin are Puglia and Molise for the types made from cow's milk, while those based on buffalo milk originated in Campania. Historical evidence from Campania confirms its production since the 1600s, with this cheese consistently appearing in nativity scenes, although it was likely prepared earlier, even in the Middle Ages. Subsequently, thanks to the movements of cheese makers from south to north, this cheese began to be produced in northern regions as well.

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It is precisely in northern Italy that provolone originated. It is a typical cheese of the Po Valley, born from the meeting of the stretched curd cheese tradition of southern Italy and the abundant availability of milk in the north. This was only possible in the mid-19th century when, with the Unification of Italy, southern farmers were able to move north, bringing their traditions and techniques, thus creating a whole new cheese. The name provolone derives from the word provola, which indicates a small-sized stretched curd cheese.

Provola and Provolone: The Features that Distinguish Them

Provola and provolone resemble each other in certain aspects but differ in others. Among the differences are the abundant size of provolone and especially the flavor, which is significantly stronger in the "older brother" of provola. Another aspect that sets provolone apart from other stretched curd cheeses is its remarkable quality to age for a long time, more than a year, without drying out and without becoming a grated cheese.

Provolone is typical for its four traditional shapes: pear or melon, salami, trunk-conical, and in the shape of a flask, perhaps the shape for which it is best known worldwide, and it can be produced in two variants: sweet or spicy. Both versions have been recognized with the DOP label. Provolone Valpadana can only be produced in certain areas of Lombardy, Veneto, Emilia-Romagna, and the autonomous province of Trento. This label certifies its authenticity, quality, and origin. The Provolone Valpadana D.O.P. has held this designation since 1993.

Provola is often referred to as a aged mozzarella because the processing method for the two products is the same up to the final stage, which is aging, absent in the mozzarella production process.

This type of cheese can be made with both cow's and buffalo milk (and rennet) and can be marketed either natural or smoked. In the case of smoking, the cheese is left in a chamber where moist straw is burned for about ten minutes to impart the typical flavor, aroma, and brown color that characterizes it. The typical shape of provola is that of many stretched curd cheeses from southern Italy, namely pear-shaped, with a small knob tied at the top.

Provola and Provolone: Some Curiosities.

Why do we say to make the provolone? Let's discover its meaning. Provolone is one who tries a bit with everyone. What is the origin of this curious saying? In Italian, the connection between this 'species' of male and the cheese typical, especially of southern Italy, is – perhaps – only in phonetic similarity (provolone=one who (tries) it) since the meaning of the two terms is evidently very different: while one is "a type of hard and compact raw stretched curd cheese, with a sweet or spicy flavor, usually produced in spherical or elongated shapes from whole cow's milk," explains Treccani, the other is "one who tends to court every woman just to spend a pleasant evening."

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In short, one who flatters and seduces (or at least "tries"). The two terms are similar only phonetically but not in meaning, tied to the concept of "trying," or at least to the same root: provolone, but also provola and provatura (all types of Italian cheese) are connected to the verb "provare."

Provolone is often a bothersome and annoying character who tries with all women, in any situation, and without any "selection criteria."

Although in common language they are almost synonymous, especially in Campania, provola and scamorza are not the same thing. In fact, scamorza is a semi-cooked stretched curd cheese, while the former is strictly stretched curd. Another difference is in color: scamorza is slightly whiter.

Provola and Provolone: Recipes and Pairings to Try in the Kitchen

The typical flavor of provola is sweet and delicate, and there is also a smoked version: it shines best when it comes to enhancing the flavor of a delicious and tasty first course such as pumpkin lasagna, ham and provola, but it’s also excellent in second courses like sandwiches of bread with provola and ham or a tasty omelet with asparagus and smoked provola. The smoking process makes the taste even more intense and defined.

Provolone, like all great cheeses, finds the highest expression of its qualities of flavor, aroma, and appearance when raw. Perfect pairing with bread, hard wheat bread (such as Altamura) is recommended for the spicy Provolone Valpadana, while for the sweet variant, sesame bread or the classic rosetta is excellent.

Cremona mustard also pairs well with this ancient peasant product, as do honeys and some jams, especially fig jam.

Order provola and provolone on Spaghetti e Mandolino and receive it conveniently at home!

Francesco Scuderi